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Moroccan burgers with spiced mayo

10

  • Prep Time10 min
  • Total Time10 min
  • Makes4 burgers
*PLUS Grilling Time: 10 minutes
By Chatelaine
Moroccan burgers with spiced mayo

Moroccan burgers with spiced mayo.
Photo, Yvonne Duivenvoorden

Briny olives and sweet dried apricots give instant Middle Eastern flair to burgers. For an irresistible sauce, we flavoured lemony mayonnaise with cumin and paprika.

Ingredients

  • 1/2 cup mayonnaise, preferably light

  • 2 tbsp lemon juice

  • 2 tbsp finely chopped cilantro

  • 2 garlic cloves, minced

  • 1 tsp ground cumin

  • 1 tsp parika

  • 1/4 tsp cayenne pepper

  • 1 egg

  • 2 tbsp dry bread crumbs

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 500 g ground turkey or ground chicken

  • 1/4 cup pitted green olives, finely chopped

  • 2 tbsp finely chopped dried apricots

  • 2 large zucchini

  • sliced red bell peppers, optional

  • sliced onions, optional

Instructions

  • Oil grill. Heat barbecue to medium. In a small bowl, stir mayo with lemon juice, cilantro, garlic, cumin, paprika and cayenne.

  • In a medium bowl, whisk egg. Stir in bread crumbs, salt and pepper. Add chicken, olives and apricots. Mix well. Divide into 4 portions, then shape into burgers ½ in. (1 cm) thick. Make a shallow depression in centre of each to prevent puffing. Slice zucchini lengthwise. Barbecue with lid closed until zucchini have grill marks, 5 min, and burgers are cooked, 5 to 6 min per side. Good tucked into pitas with onions and peppers. Dollop with spiced mayo.

Nutrition (per serving)

Calories 376, Protein 23g, Carbohydrates 15g, Fat 25g, Fibre 3g.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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